Abstract: With the increasing prevalence of chronic metabolic diseases, the role of functional foods in disease prevention and health promotion has gained growing attention. As a major component of the human diet, cereals are rich in various bioactive functional components, such as polyphenols, dietary fiber, and bioactive peptides. These components have demonstrated significant potential in regulating metabolism, maintaining intestinal barrier function, providing antioxidant effects, lowering blood pressure, and modulating immune responses. This review systematically summarizes the major active components and underlying mechanisms of functional cereal-based products, with a focus on the physiological roles of cereal-derived polyphenols, dietary fibers, and peptides. Furthermore, the practical applications of functional cereal products in the food industry and in nutritional interventions for special populations are discussed. This review provides theoretical guidance and practical insights for the development, application, and mechanistic study of functional cereal-based foods.

Key words: grain, functionality, active ingredient, processing technology, mechanism